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微生物饲料添加剂是活菌制剂,含有芽孢菌、乳酸菌、酵母菌等有益微生物。这里以大连翔大生物技术有限公司研制的产品为例,对其作用和使用效果总结如下: 相似文献
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本试验旨在研究不同功能性寡糖对乳酸杆菌、大肠杆菌和沙门氏菌增殖的影响及大肠杆菌、沙门氏菌对猪空肠上皮细胞(IPEC-J2)黏附性的影响。试验用8种功能性寡糖以0.25%的添加量分别增殖干酪乳杆菌、植物乳杆菌、大肠杆菌和沙门氏菌,测定其对增殖的影响;并以IPEC-J2作为体外模型,通过菌落计数的方法,研究不同功能性寡糖对大肠杆菌、沙门氏菌黏附IPEC-J2的影响。结果表明:1) 8种功能性寡糖对细菌的增殖作用有差异,果寡糖对有益菌的增殖效果最显著,且对有害菌增殖效果最低并有一定抑制生长的趋势。2) 8种功能性寡糖均能显著降低大肠杆菌和沙门氏菌对IPEC-J2的黏附性(P<0.05),其中甘露寡糖对沙门氏菌的黏附抑制作用最好,果寡糖则对大肠杆菌黏附抑制作用最明显。由此可见,在本试验条件下,功能性寡糖不仅能够促进有益菌大量增殖,而且对有害菌增殖也有一定促进作用,且不同功能性寡糖对细菌的促进作用差异显著; 8种功能性寡糖能够显著抑制大肠杆菌、沙门氏菌对肠道上皮细胞黏附的作用。 相似文献
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王欣宇王信男李方方张勇 《动物营养学报》2023,(4):2143-2153
乳酸菌作为一种典型的益生菌,是肠道内的优势菌群,在改善肠道微生态环境、抑制肠道病原菌生长等方面具有重要作用。乳酸菌在宿主肠道中持久发挥生理功能的前提是能在宿主上皮细胞膜上发生黏附。因此,黏附性是乳酸菌发挥作用的功能性指标,也是当前研究的热点。本文就乳酸菌黏附的相关物质和黏附机理等方面进行综述。 相似文献
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为揭示不同发酵菌种处理对中草药酵素品质及抑菌效果的影响,本试验采用自然发酵、乳酸菌发酵、酵母菌发酵、乳酸菌和酵母菌混菌发酵4种方法制备金银花、蒲公英、野菊花酵素,通过感官评价和1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS~+)清除率考查所得酵素产品品质,并检测其对大肠埃希菌、金黄色葡萄球菌和沙门菌的抑制效果。结果显示:3种添加发酵菌种制备的酵素产品感官品质和DPPH自由基、ABTS~+清除率及抑菌效果均高于自然发酵制备的酵素;其中采用乳酸菌发酵制备的中草药酵素产品品质最好,其呈棕红色、鲜亮,有淡淡的酸甜味,口感润滑且后味香醇,与自然发酵产品比,对DPPH自由基、ABTS~+清除率分别提高了36.74%、34.02%,差异显著(P<0.05),对大肠埃希菌、金黄色葡萄球菌和沙门菌的抑菌圈直径分别增加了65.84%、92.80%和148.94%,差异显著(P<0.05)。结果表明:添加0.1 g乳酸菌于37℃发酵15 d制备的金银花、蒲公英、野菊花中草药酵素产品品质最好,且大肠埃希菌、金黄色葡萄球菌和沙门菌对... 相似文献
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低聚果糖作为益生元的代表性物质,因为特殊的理化性质,添加于饲料中具有防水防霉等优势。低聚果糖可选择性被肠道双歧杆菌、乳酸菌等有益菌利用促进其增殖,而对大肠杆菌等有害菌具有抑制作用。低聚果糖除能通过促进生长、降低腹泻和死亡率等来改善畜禽生产性能,还能通过调控肠道菌群、肠道发酵、维持肠黏膜形态和提高机体免疫等来促进畜禽肠道健康。本文对低聚果糖在畜禽肠道健康方面的研究进展进行综述,旨在为其在饲料中的开发利用提供应用和理论依据。
[关键词] 低聚果糖|畜禽|肠道健康 相似文献
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复合生物菌对肉仔鸡肉质的影响 总被引:1,自引:0,他引:1
复合生物菌是由多种有益微生物混合在一起研制开发出来的一种新型微生态制剂产品。复合生物菌与其他生物菌不同,一是其保存时间长,在常温下可保存1-3年;二是复合生物菌成分复杂,其主要成分有光合细菌、醋酸杆菌、放线菌、酵母菌、乳酸菌、菌根菌等;三是复合生物菌使用方便,可直接添加到饲料或饮水中。 相似文献
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我国啤酒生产每年会产生大量的副产物麦糟和废酵母,而屠宰行业也会产生大量的禽畜血液副产物,两者具有很高的营养价值,适合作为发酵饲料的原料加以利用。以麦糟为主料,加入血粉辅料,混合接种不同益生菌,通过测定发酵产物蛋白质含量、糖含量及总酸含量等指标,分别评价不同主辅料配料比、发酵时间、酵母菌及乳酸菌接种方式及接种量等因素对混合发酵饲料品质的影响,筛选生产发酵蛋白质饲料的最佳条件。结果表明:在血粉辅料添加量为15.00%、发酵温度为30 ℃、接种酵母菌单一菌种且接种量为2.00%、发酵时间为5 d的条件下,获得的发酵产物品质较好,蛋白质含量达到50.36%,与初始样品的蛋白质含量相比,提升幅度达到75.53%;利用酵母菌及乳酸菌混合发酵时,先接入1.00%乳酸菌发酵2 d后,再接入1.00%酵母菌继续发酵至7 d时,产物的蛋白质含量达到59.27%,与初始样品的蛋白质含量相比,提高幅度达到106.59%。利用上述2种发酵方式得到的产品可作为良好的蛋白质饲料。 相似文献
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The aim of this study was to determine of influence of 15 strains of lactic acid bacteria on the growth of 7 Salmonella spp. strains in model set-ups, and in meat and ripened fermented sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus spp. strains and, partly, methodological approach. The ratio between lactic acid bacteria and Salmonella strains studied was, depending on the alternate, 1:1, 1:2 and 2:1, respectively. The investigations also covered the water activity (a(w)) and pH of the tested products. The results obtained are shown in 12 figures and suggest that all the lactic acid bacteria strains used within the framework of the model set-ups showed antagonistic effect on all the Salmonella spp. strains. However, these abilities were not observed with respect to some lactic acid bacteria strains in meat and fermented sausage. The temperature and length of the incubation period of sausages, but not a(w) and pH, were found to have a distinct influence on the antagonistic interaction between the bacteria. 相似文献
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The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 8 Yersinia enterocolitica strains in model set-ups, and in meat and ageing fermented sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach. The ratio between lactic acid bacteria and Yersinia enterocolitica strains studied was, depending on the variant of experiment, 1:1, 1:2 and 2:1, respectively. The study also considered water activity (aw) and pH of the products investigated. The results suggest that all the lactic acid bacteria strains used within the framework of the model set-ups had antagonistic effect on all the Salmonella sp. strains. However, this ability was not observed with respect to of tested lactic acid bacteria strains in meat and fermented sausage. This ability was possessed by one of the strains investigated--Lactobacillus helveticus T 78. The temperature and time of the incubation of sausages, but not aw and pH, were found to have a distinct influence on the antagonistic interaction between the bacteria tested. 相似文献
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添加不同乳酸菌对玉米秸秆青贮有氧稳定性影响的研究 总被引:1,自引:0,他引:1
目的 筛选可供玉米秸秆青贮发酵利用的复合乳酸菌系。方法 以前期研究筛选得到的同型发酵乳酸菌AS06株和异型发酵乳酸菌BS26株为试验材料,设置4种不同的乳酸菌添加处理方式,即对照处理组(CK组)、同型乳酸菌AS06株发酵处理组(LP组)、异型发酵乳酸菌BS26株处理组(LB组)、同型乳酸菌AS06株+异型发酵乳酸菌BS26株混合处理组(LBP组),进行玉米秸秆青贮发酵试验。测定并比较各处理组玉米秸秆青贮的有氧暴露后pH值、微生物菌群、乳酸含量、有机酸含量、可溶性碳水化合物(WSC)含量,以及有氧稳定性时长。结果 添加异型发酵乳酸菌BS26株及复合乳酸菌系(异型发酵乳酸菌BS26株+同型发酵乳酸菌AS06株)的玉米秸秆,开封后青贮pH值上升缓慢,乳酸含量下降缓慢, WSC的营养损失有效减少,酵母菌和霉菌的生长得到明显抑制,青贮有氧稳定性时长分别达到208 h和147 h。结论 异型发酵乳酸菌单独或与同型发酵乳酸菌复合添加,可有效抑制玉米秸秆青贮的有氧腐败,且前者有氧稳定性效果更好。 相似文献
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多菌种混合发酵棉籽饼粕制备益生菌生物活性饲料 总被引:1,自引:0,他引:1
以棉籽饼粕、麸皮、苹果渣为原料,经霉菌XH001、霉菌XH002、地衣芽孢杆菌E01、枯草芽孢杆菌E02、乳酸菌SR01、酿酒酵母和饲料酵母混合发酵生产益生菌饲料。最佳工艺条件为:发酵温度32℃,原料含水量50%,芽孢杆菌接入时间为发酵后12 h,乳酸菌接种量10%,发酵时间48 h。发酵后饲料粗蛋白含量由原来的27.58%提高到37.92%,氨基酸态氮含量达到1.88%,乳酸菌活菌数达2.3亿cfu/g(干基),芽孢杆菌达18.4亿cfu/g(干基)。 相似文献
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真菌多糖是一类从真菌子实体、菌丝体或发酵液中分离提取的高分子聚合物,是食用真菌的主要活性物质之一,由多种单糖组成,通过化学键连接形成复杂的结构,具有抗肿瘤、抗氧化、降血糖、降血脂等多种生物活性,常被作为益生元添加到食品中。近年来,随着研究人员对真菌多糖的不断探索,使其在多糖的分离、提取、纯化、结构解析、生物活性和产品开发上得到发展进步。本文归纳真菌多糖的化学组成、结构分析和生物活性,探讨真菌多糖乳酸菌发酵产品开发现状与未来前景,为真菌多糖的功能挖掘和丰富乳酸菌发酵产品品类提供参考。 相似文献
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Hiromi Kimoto‐Nira 《Animal Science Journal》2018,89(6):835-842
Lactic acid bacteria play an essential role in the food industry in the manufacture of many fermented products (cheese, yogurt, fermented vegetables, etc.). Application of these organisms is now being extended to the area of health improvement, as their probiotic activities become known. Probiotics are defined as viable microorganisms that exert a beneficial effect on the health of the host when they are ingested in sufficient quantity. Lactic acid bacteria and bifidobacteria isolated from the human intestine are the most common probiotics used for human consumption. The development of new probiotics with new beneficial effects is eagerly awaited in the food industry. This review introduces Lactococcus, which are one of the genera of lactic acid bacteria and are mainly isolated from dairy products and fermented vegetables, as new probiotics, focusing especially on Lactococcus lactis H61, which improves skin status in Japanese women with oral intake of heat‐killed or live cells. The deduced mechanisms associated with the beneficial effects of strain H61 are also discussed. 相似文献